Low Sodium Kadoo Ki Subji (Pumpkin Curry)

Indulge in the comforting flavors of **Low Sodium Kadoo Ki Subji (Pumpkin Curry)**—a heart-healthy twist on a beloved Indian classic. This vibrant dish features tender cubes of sweet pumpkin simmered in a medley of aromatic spices like cumin, asafoetida, and turmeric, balanced with the tangy kick of amchur (dried mango powder) and a hint of sweetness from sugar. It’s a flavorful low-sodium option crafted with minimal salt substitutes, making it perfect for those seeking a healthier, yet delicious curry. Ready in just 40 minutes, this wholesome pumpkin curry pairs wonderfully with chapati, naan, or basmati rice for a nourishing and satisfying meal. Perfect for vegetarians and spice enthusiasts alike, this easy recipe is sure to become a family favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams pumpkin
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon asafoetida
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 1 teaspoon amchur (dried mango powder)
• 1 inch piece, grated ginger
• 1 teaspoon sugar
• 2 tablespoons, chopped fresh coriander leaves
• 1 unit, finely chopped green chili
• 0.5 cup water

Directions

Step 1

Peel the pumpkin and remove the seeds. Cut into small cubes of about 1 inch.

Step 2

Heat oil in a medium-sized pot over medium heat. Add cumin seeds and let them sizzle for a few seconds, until fragrant.

Step 3

Add asafoetida and stir quickly to mix with the oil.

Step 4

Add grated ginger and chopped green chili to the pot, sauté for a minute until the ginger is aromatic.

Step 5

Add turmeric powder, coriander powder, and red chili powder. Stir well to combine the spices with the oil.

Step 6

Add the cubed pumpkin pieces to the pot, stirring well to coat them in the spice mixture.

Step 7

Pour in the water, cover the pot with a lid, and let it cook for about 15-20 minutes, or until the pumpkin is tender and can be easily mashed.

Step 8

Remove the lid, add sugar and amchur, stirring well to combine. Adjust the spice level if necessary with additional red chili powder or green chili.

Step 9

Allow the curry to simmer uncovered for another 5 minutes to let the flavors meld and thicken slightly.

Step 10

Turn off the heat and garnish with chopped fresh coriander leaves.

Step 11

Serve the Kadoo Ki Subji hot with plain chapati, naan, or steamed rice.

Nutrition Facts

Serving size	(693.0g)

Amount per serving	% Daily Value*
Calories	446.5

Total Fat 30.0g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 25.2mg	0%
Total Carbohydrate 47.0g	0%
Dietary Fiber 5.5g	0%
Total Sugars 20.4g
Protein 6.8g	0%

Vitamin D 0IU	0%
Calcium 179.1mg	0%
Iron 8.5mg	0%
Potassium 1981.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 5.6%

Carbs: 38.7%